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Buckwheat & Banana Pancakes Recipe

Buckwheat & Banana Pancakes Recipe

These little golden gems are easy peasy to put together and taste delicious.

Sweetness is derived from banana and just a smidgen of maple syrup. No need for any more!

Buckwheat boasts an impressive nutritional profile, delivering a rich supply of flavonoids (rutin and quercetin) that act as antioxidants and support cardiovascular health.

If I can get my hands on some sprouted buckwheat flour, then it’s a bonus; otherwise, good old straight-up buckwheat flour does the job just fine.

The batter will keep in the fridge for up to 2 days. If it thickens, just add a little more coconut milk or water.

Finally, you could also use ghee for panfrying. Ghee is clarified butter, meaning that all the milk solids have been removed, leaving behind a pure, nourishing and stable fat. Those very sensitive to dairy, stick to coconut oil.


  • 1 cup buckwheat flour (sprouted if available)
  • 1/2 teaspoon aluminium-free baking soda
  • 2 teaspoons aluminium-free baking powder
  • A pinch of sea salt
  • 1 1/2 full fat coconut milk
  • 1 ripe banana
  • 1/2 teaspoon vanilla essence
  • 2 teaspoons cold pressed macadamia oil
  • 2 teaspoons maple syrup
  • 1 organic egg
  • Coconut oil for panfrying


  1. Place all ingredients except for the coconut oil in a food processor and process until a smooth batter is formed.
  2. Heat a little coconut oil in a non-stick frying pan. Pour approximately 1/3 cup of batter onto the hot pan. Cook for 3 minutes (or until pancake can be flipped) and then 1-2 minutes on the other side.
  3. Add more coconut oil as needed to make the rest of the pancakes.

Serving Suggestions

  • Your choice of fresh fruit, coarsely chopped nuts, coconut yoghurt or sheep’s yoghurt (if no issue with dairy), a drizzle of maple syrup
  • Nut spread, sliced banana and maple syrup
  • Your call!

For more awesome, delicious and healthy recipes, go here.

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Topic: Recipes

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